Cauliflower Rice with Grilled Tuna
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
1 medium head of cauliflower
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound fresh tuna steak
1 tablespoon soy sauce (low sodium)
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped (for garnish) 
Instructions
1. Begin by preparing the cauliflower. Remove the leaves and stem from the cauliflower head. Cut it into florets.
2. Using a food processor, pulse the cauliflower florets until they resemble rice grains. If you do not have a food processor, you can use a box grater.
3. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice, season with salt, pepper, garlic powder, and onion powder. Sauté for 5 to 7 minutes, stirring occasionally, until the cauliflower is tender but not mushy. Remove from heat and set aside.
4. While the cauliflower rice is cooking, preheat your grill or grill pan over medium-high heat.
5. Brush the tuna steak with the remaining tablespoon of olive oil and season with salt and pepper. Drizzle the soy sauce and lemon juice on both sides.
6. Place the tuna steak on the grill and cook for about 3 minutes on each side for medium-rare, or longer if you prefer it well done.
7. Once cooked to your liking, remove the tuna from the grill and let it rest for a minute before slicing.
8. To serve, divide the cauliflower rice onto two plates, top with sliced grilled tuna, and garnish with fresh parsley.
Enjoy your healthy and delicious low-carb dinner!
